Sweet Vol-au-vent of Plums, Apples, or Any Other Fresh Fruit
Ingredients
Directions
Prepare
Make puff pastry by recipe No. 1208, baking it in a brisk oven until it rises and looks light.
Prepare stewed fruit, boiling its syrup until very thick.
Assemble and glaze
Fill the vol-au-vent with the thickened compote, piling it high in the centre.
Powder a little sugar over the filled vol-au-vent.
Return it to the oven to glaze, or use a salamander, until ready to serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Fruit compôte
- Provides the sweet, moist filling that forms the body of the dish.
- Sugar (in the method)
- Sweetens the filling and, under heat, helps the surface brown and glaze.
The step that matters
Boiling the fruit syrup until very thick. A syrup that is too thin will soak into the pastry and make it soggy. Boiling it down concentrates the sugar and reduces free water, so the compote holds its shape and stays in the case.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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